Skip to content
  1. FREE DELIVERY IN NZ FOR 12+ BOTTLES

Lamb and Pomegranate Tagine

Dish Magazine - Click here for more recipes
Recipe by Claire Aldous.

Lamb and Pomegranate Tagine

Meaty lamb shanks get braised in Moroccan spices, pomegranate molasses and tomatoes until they’re fall-off-the-bone tender. Perfect for the cooler nights ahead.

Serves: 4
INGREDIENTS

2 tablespoons olive oil
2 teaspoons sesame oil
4 large lamb shanks
3 onions, peeled and quartered
3 cloves garlic, crushed
2 teaspoons each ground ginger, cumin and smoked paprika
1 cinnamon stick
¼ cup pomegranate molasses
400-gram tin chopped Italian tomatoes
1 cup water
400-gram tin chickpeas, drained and rinsed
16 dried apricots
1–2 teaspoons honey

 

To serve

2 teaspoons cornflour mixed with 1 tablespoon cold water
Coriander, Yoghurt and Tahini Sauce, see recipe below

Coriander, Yoghurt and Tahini Sauce

small bunch coriander, roughly chopped
½ cup thick plain yoghurt
2 tablespoons tahini
2 cloves garlic, crushed
sea salt and ground pepper
small handful coriander, chopped
sea salt and ground pepper

METHOD

  1. Preheat the oven to 160°C fan bake. 
  2. Heat both oils in a large saucepan. Season the shanks and brown on all sides then transfer to a deep roasting dish that will hold them snugly. Don’t wash the pan. 
  3. Add the onions, garlic and all the spices to the pan and season. Cover and cook for 10 minutes, stirring occasionally and adding a splash of water if the pan is too dry. 
  4. Stir in the pomegranate molasses, tomatoes and water and bring to the boil. Pour over the shanks and cover with a piece
    of baking paper, then seal tightly with foil. 
  5. Braise for 2 hours, turning once during cooking, then add the chickpeas and apricots. Place back in the oven, uncovered, and cook until the shanks are starting to fall off the bone.

To serve: Very carefully lift out the shanks and place in a serving dish. Stir the honey into the sauce, adding a little more, if needed. If the sauce is thin, tip the contents of the roasting dish into a saucepan and stir in the cornflour mixture.

Bring to the boil and cook for a few minutes. Add the coriander and pour over the shanks. Serve with the Coriander Yoghurt and Tahini Sauce, if making. Serves 4.